Beef neck goulash
6 servings
120 minutes
Beef neck goulash is a classic dish of Hungarian cuisine, infused with the traditions and aromas of Central Europe. Originally made by shepherds in cauldrons over an open fire, goulash transforms simple ingredients into a rich and spicy treat. The flavor of the dish is deep and warming, with tender beef soaked in paprika, garlic, and cumin. Vegetables like potatoes, carrots, peppers, and tomatoes complement the meat base, creating a harmonious balance of sweetness and spices. Goulash is traditionally served hot with fresh bread or dumplings to fully enjoy its thick broth. It is not just food but a warm-hearted dish that brings families and friends together at one table.
1
Finely chop the onion and sauté in fat or vegetable oil over low heat for about 15 minutes.
- Onion: 3 heads
- Vegetable oil: 100 ml
2
Cut the meat into cubes and add to the onion. Add crushed garlic. Fry until the meat releases its juice, about 10 minutes.
- Beef neck: 1 kg
- Garlic: 6 cloves
3
Add paprika and a little water. Toss in a pinch of cumin. Sauté for a bit — about 15 seconds.
- Paprika: 2 tablespoons
- Caraway: to taste
4
Add chopped pepper, tomatoes, carrots, and celery root.
- Sweet pepper: 2 pieces
- Tomatoes: 2 pieces
- Carrot: 4 pieces
- Celery root: 0.5 piece
5
Pour in 2 liters of water. Add potatoes and simmer until the meat is tender. Serve immediately.
- Potato: 500 g